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1/4 teaspoon yeast

1/2 cup room-temperature water
5 ounces all-purpose flour

10 ounces all-purpose flour

1/2 teaspoon instant yeast
1 1/2 teaspoons kosher salt
3/4 cup room temperature water
1/4 cup room temperature milk

1/4 cup toasted pine nuts

1 cup packed basil leaves
1 garlic clove
3-4 tablespoons olive oil
Salt & pepper to taste
1 egg yolk
3 cloves garlic, grated
1/4-1/2 cup extra virgin olive oil

1 pound San Daniele prosciutto

2 six-ounce balls of buffalo mozzarella, sliced
1 beefsteak tomato, sliced
4 ounces baby arugula (rocket)

Makes two 12” sandwiches

Make the biga: In a small bowl, combine first yeast, water, and flour - stir until a sticky paste forms.
Scrape down the sides of the bowl, cover with plastic wrap, and let ferment at room temperature for at
least 8 hours, up to 24.

Combine the biga with the remaining ingredients in the bowl of a stand mixer. Mix for 1-2 minutes on
medium speed, until the ingredients are homogenous. Replace the paddle attachment with the dough
hook, and knead on medium-high speed for 10 minutes, until dough is shiny and smooth. Pull the
dough off the hook and pour into a large oiled bowl. Cover with plastic wrap and allow to rest for 30

After 30 minutes, remove the plastic wrap, oil a rubber spatula, and fold the dough onto itself 8 times,
rotating the bowl so every part of the dough gets turned. Replace the plastic wrap, rest for an
additional 30 minutes, and repeat the process 2 more times.

Preheat oven to 450F with a pizza stone set in the center of the oven. Turn the dough out onto an
extremely liberally-floured surface. Divide into 3 equal pieces, and roughly shape each into a 12x9”
rectangle, flouring underneath if the dough sticks. Fold the dough onto itself like a letter, resulting in a
12x3” loaf. Repeat with remaining pieces, and place each loaf on a sheet of parchment paper cut just
larger than the size of the loaves. Dust with flour, cover with plastic wrap, and let rest for another 20

Remove the plastic wrap, spray down the loaves with water from a spray bottle, and slide onto the
pizza stone. Bake for 22-30 minutes, until deeply golden brown on the outside, registering 210F inside.
Place on a wire rack and allow to cool completely before assembling the sandwich.

Make the pesto aioli: In a small food processor or blender, combine pine nuts, basil, and olive oil.
Process until smooth, adding olive oil as necessary until a smooth pesto forms. In a medium bowl,
combine egg yolk and grated garlic. Whisking vigorously and constantly, slowly stream olive oil down
the side of the bowl. Whisk the oil in until a thick aioli forms, and whisk in the pesto, seasoning with
salt and pepper to taste.

Assemble the sandwich: slice two loaves in half lengthwise, and generously spread pesto aioli on the
top half. On the bottom half, begin shingling slices of prosciutto folded in half, until you have at least
two layers of prosciutto. Top the meat with slices of buffalo mozzarella, followed by tomatoes, and
arugula. Place the top on the sandwich, slice in half, and serve, repeating with second sandwich.